I made this bread yesterday, but I forgot to turn the oven down to 350° after removing the lid. When I took it out of the pan, it was hard as a rock I thought it was a bust until my husband cut it on our slicer, and it was amazing! The inside is fantastic and the crust is chewy and delicious. So don’t worry if you forget to turn the temperature down; it still comes out great. Thank you for sharing your recipe. We love it!
Hii! Thanks for checking out my video and I'm so glad you enjoyed the bread! I actually bake the loaf at 400 deg F the whole time. My toaster oven screen just defaults to showing 350 deg when it turns off. I know that's super confusing to see in the video so you did a great job baking! Be well
Thank you for sharing! I just baked this bread and enjoyed a slice. I must confess that after years of buying high-dollar "heart-healthy brand breads loaded with sodium or tasting like cardboard, I finally have genuine healthy bread right in my own kitchen. The best takeaway is the ease and simplicity of ingredients and the baking process. I already eat this selection of nuts daily but now it tastes so much better in the bread. What a very healthy, hearty loaf, and beautiful looking too! Thank you again!!! 😁😍
YAAAY!! I'm so happy to hear that you enjoyed this bread. Homemade healthy bread is such a treat and I'm glad you gave this a try. Thank YOU so much for checking out my video and for your kind words. Have a very happy, healthy, and abundant New Year! ❤🙏
I have now made this twice and it is so easy and yet delicious. Thank you for PRACTICAL recipes for people that don’t want to work all day on bread but want delicious sourdough recipes! You rock.
Hiii Diane! Thanks so much for checking out my video and I'm so glad you enjoyed this recipe! I'm grateful for all your support. Be well and happy baking!
That looks awesome, I have never made bread before and am probably out of my depth starting with this. But I want to eat bread knowing it's making me healthier, not making me sick.
Hiii! Thanks so much for checking out my video and I'm excited for you to start baking bread! If you want to try this bread without the starter at first, you can replace the starter with 1 tsp of active dry yeast. The rise time will be shorter though. Mix the dough, let it rise 1-2 hours or until it's doubled in volume, deflate dough with gentle folds, let rise a second time 1 -2 hours or until it's doubled in volume, transfer to loaf pan, and let rise one last time for about 1 hour or until the top of the dough is as high as the rim of the loaf pan, and bake!
@@RosiesKitchenAdventures So kind of you to get back to me. I have ordered a 50-year-old starter mix online. Once it and the spelt flour arrives, I will give it a go and let you know how it turns out. Do you have any video on how to keep your starter mix alive? I'm looking forward to learning more about baking from your other videos.
@@antmancan6408 Ooooo that is so exciting that you'll be receiving your starter and spelt (hopefully soon!). I look forward to hearing how it goes and here's my video on how I maintain my starter (ruclips.net/video/_bReid2cLEs/видео.html). Thank you for all your support and have a wonderful week ahead! ❤
@@RosiesKitchenAdventures I messed it up lol. It looked good but the bread tasted sour, I mean REALLY sour. I have ordered two other starter kits and killed them both, whoops sorry yeast. I'm going to try what you suggested with active yeast.
@@antmancan6408 Hmmm yeah...starter can be a trickster and each one behaves a bit differently with a different flavor profile. If you ever want to see if you can make a starter from scratch that might be less sour, here's my video on how I did it and it only took a few days for mine to be ready for baking (ruclips.net/video/MYTAwBnTJDA/видео.html). It might be a fun experiment! Regardless, yes...please try the active dry yeast and I'd love to hear how it works out for you. Sourdough just takes lots of trial and error so keep at it!
So happy to find this recipe!!! Your video is fantastic. Shopping this weekend for the sprouted spelt flour so I can make this. Luckily, I live in a community that has a large Amish population. So, lots of local stores with the sprouted flours I’ll need.😊😊
🎉❤thank you for your gentle and loving spirit !! This recipe is so special ! I adore sprouting wheat and making flat bread. You have inspired me to get more creative and integrate your strategy into mine !
Hiii Robert! Thanks so much for checking out my videos and your comment totally made my day! I'm grateful for your kind words and am so happy to hear that I have helped in some way. I look forward to hearing about all the wonderful things you create. Have an abundant New Year! 🙏
Thank you for sharing your recipe. I bought some sprouted flour and was sure if I could use it to make sourdough bread. Now I know it is very much possible, thanks to you!!!!
Hiii! Yes, absolutely! Anywhere I use whole grain flour in my sourdough recipes, it's always sprouted flour so it definitely works! Be well and happy baking
Beautiful! Thank you! I'm so happy you shared this recipe. I've been making sourdough bread for a long time and I love Ezekiel bread, so this is the combo I've been waiting for. You are a blessing.
Hiii Dana! I'm so glad you found my video. Thank YOU for all your support and kind words. I can't wait for you to give this recipe a try and I'd love to hear what you think of it. Have a wonderful week ❤🙏
The bread looks so much more like what I enjoy than anything you can buy. It’s December and perfect baking weather. I will try this. Thanks for offering a healthy food and also the lovely presentation!
YAAY! Yup, you definitely can't buy bread like this in stores and I love baking in December too! When you give this a try, I'd love to hear what you think of it. Thanks so much for checking out my video and for all your support. Have a wonderful holiday season! 🙏❤
Rosie, I bake the bread using 350g wholemeal flour, 100g bread flour, 50g multigrain (my multigrain doesn't look like flour but a mixture of wheat bran is and some seeds.). I usually add a teaspoon of instant yeast to my discard /unfed sourdough starter. But I omitted the instant yeast and follow your recipe. It turn out good, delicious and packed with healthy seeds. ❤🎉Tqvm
YAAAY! I'm so glad you ended up trying this recipe and your mixture of flours sounds delicious! Ahh...I didn't realize your multigrain flour was more like bran so that was a good call to only substitute part of the flour with that. Be well and have a wonderful weekend!
This is a great recipe. I didn't have 24 hours so I "spiked" my dough with a tsp of quick yeast. The bread came out dense and earthy with deep nutty flavors. It held together well when sliced thin (carb reduction, ha!), even with all the seeds. Next loaf I'll give the original recipe a go. Thanks. Dec 2, 2023; I made double batch but could only find one extra bread tin for a cover, so I left one uncovered and gave it a spritz. Result? Less oven spring and a toaster top crust. Still good bread, but I'm going to find my missing bread tin for next time.
Love your video! I'm all about simple too but make sourdough Rye with add-ins. I do it a bit differently though which makes the mixing easier. Whisk the starter with the warm water to get some air into it which helps with the rise, add half the flour and the (soaked pumpkin and sunflower, roughly chopped) seeds along with some basil or rosemary and mix with a large spatula. That makes it super easy to mix in the rest of the flour after a few minutes resting period. I also like soaking buckwheat and adding that to the bread for even more of a nutty flavor. I may try the hemp and the chia seeds next time! I also add corn, chopped olives, pickled red onion, and jalapenos for a super tasty pizza crust or flatbread. So many adventures in the kitchen!
WOOOOW!!I I love all your tips and bread add-ins! They sound absolutely delicious and I'm so grateful for you sharing your kitchen adventures with all of us! Be well and happy baking ❤🙏
Hiii Kristie! Thanks so much for checking out my video and for your kind words! That's amazing that you mill your own flour and I bet it's sooo delicious ❤
@@KrsitieSimplyBlessed Oooo that sounds absolutely delightful! I've never tried goji berries in bread before and I look forward to giving it a go. Thanks for your inspiration!
Hiii! Thanks for checking out my video and I totally understand! I have a video on my faster sourdough process (half the time for this recipe) that you can use with these same ingredients: ruclips.net/video/EFTsMdeJma4/видео.html. I'm also working on an even quicker version so stay tuned!
Wowwww! I love your presentation. So easy plus your chill voice. Including the addition of seeds. You made everything look so simple and less complicated. Just discovered your channel and subscribed already. Blessed to learn from your channel. 😎🙏🏾
Hi Julio!! Thank you so much for your kind words and support. Reading your comment totally made my day! I'm so glad you enjoy my easy, no-fuss approach. Be well and happy baking :D
Hiii Ira! Thanks so much for checking out my video and I'm excited for you to try this recipe. I totally agree this type of bread is WAY better than what you can find in the store. Be well and Happy New Year!
Hiii! Thanks so much for checking out my video and subscribing! I'm really excited for you to try this and look forwarding to hearing what you think of it. Have a wonderful New Year!
Hiii again, Maria! Thanks so much for checking out my videos and I'm so glad you found this recipe. If you give it a try, I'd love to hear what you think of it!
My thoughts exactly!! I saw another seeded bread vid and the instructions were very labor intensive soaking the seeds overnight, yada yada. I did find it unusual you used the starter straight out of the frig without activating it. Yea!
@@lynnmccoysloan7705 HAHA...yeah, it's uncommon to use unfed cold starter but I found that it cut out several steps and allowed for a longer fermentation time that improved the taste and texture of the bread! I'm all for easy and tasty! 🤣
I dropped the bread pan on the way to the oven this morning..agh!! Fortunately it landed on the pan bottom..:).. worried it might deflate but went ahead and baked it and came out wonderfully! Thanks for sharing your great knowledge .. I’ve tried other methods for getting starter going and so far only yours has worked for me. Thx!
Oooh no!! I'm so glad it landed on the pan bottom and still turned out well! Thanks so much for checking out my video and giving my kooky method a try. Have a wonderful week!
Afternoon Rosie, The One Degree sprouted spelt flour arrived and your superfood SD is fermenting. Looking forward to enjoying the first slice.😊. Thank you❣️🐾💛
WOOOO HOOOOO! I'm so excited for you to try this, Lorie! BTW, I finally got some of the Trader Joe's date syrup and have been putting it in everything in place of sugar or honey. I love it and thank you so much for the recommendation. I also sometimes sneak it into this seeded loaf! I look forward to hearing how it turns out for you. Be well! 🐕❤🌻
@@RosiesKitchenAdventures Your Superfood Sourdough recipe turned out great!! We are enjoying the nutritious and tasty goodness! Glad you like the TJ date syrup. I like your idea to sneak it into the seeded loaf ;-) .
@@RosiesKitchenAdventures i always buying from outside and they are really expensive its like 9$ exact same size as yours. its time consuming but i think it’s worth it.
Hiii Angela! Thanks so much for checking out my videos and I'm so excited for you to try this recipe. If you give it a go, I'd love to hear how it turns out for you. Be well and have a wonderful weekend 🙏
Hi Rosie❣️ Your recipe looks so delicious and I can’t wait to try it.😊 Thank You for the dedication 🥰 and sharing the videos, recipes and great tips! Still using them weekly. I’ve been researching sourdough cardamom bun recipes. Have you baked them? Take care 💛🐶🌻
Hi Lorie!!! YAAAAY It's always so great to hear from you and thank you for all your support and encouragement! I'm so happy to hear that the recipes are working out for you. I'm not familiar with sourdough cardamom buns but they sound ahhhmazing! I will look into them more. If you try them, I'd love to hear how they turn out. Have a wonderful week and be well! ❤🤗 🌞
Hi. I just found you. This bread looks so great. I am currently eating Ezekiel low sodium (no salt added) bread. I love the sprouted grains, but not in flour form. Also great that you use starter instead of yeast. So I'm going to try to sprout my whole grains, and use the starter. Wish me luck. Lol
Hiii! I'm so glad you found my videos! Ezekiel low sodium bread is wonderful and I'm so excited that you're going to sprout your whole grains. I've never tried that before and would love to hear how it turns out. Have a blessed New Year! ❤
Hii Josie!! That's a great question. Yes, you can totally just use regular yeast and I used to do this all the time before I had my starter. I would use 1 tsp of active dry yeast in this recipe and warm water instead of room temperature water to help activate the yeast. After initially mixing you can let the dough rise 1-2 hours till it's double in volume, deflate it with some gentle folds and then shape it into your loaf pan. Let it rise in the loaf pain covered for another 1-2 hours till it's reached about 1-2 cm above the top edge of the pan, and then bake (no cover necessary)! The baking time might vary a bit so keep a close eye on it so it doesn't burn. If you try it, I'd love to hear how it turns out! ❤
Rosie- where’d you get that cute spoon and your bread cutting knife? I’ve made this bread and it’s delicious and super easy. How long does a loaf last? I keep mine in the refrigerator. Thank you for sharing.
Hiii! Thanks for checking out my video and I apologize for the delay in response. These are the wooden spoons I use for mixing my dough (affiliate link: amzn.to/3JjfgE4) but I unfortunately don't remember where my bread knife came from. I've had it way sooo long! I can usually get away with leaving the bread out at room temperature (about 66 deg F for me) for about 3 days but I believe it could last up to 5 days in the fridge. This bread freezes really well so I sometimes also slice up half the bread, wrap it in foil, and then freeze it. I hope that helps!
Oooo...that's so cool you have your own flour blend! I can't wait for you to try this, Rach, and I'd love to hear how it goes for you. Be well and happy baking! ❤
@@RosiesKitchenAdventures I don't know if it's gonna work , it's a mix of whole gran and some gluten free flours I have come to enjoy using...Woop woop kitchen experiments
@@rachravenwood8248 HAHA I second that WOOP WOOP kitchen experiments!! That's awesome that your mix also includes gluten free flours. I've never tried gluten free flours before so I'd love to hear if your mixture works! Have a wonderful day and thanks for sharing your exciting experiments with me ❤🌻
We made your bread this weekend - very successful. Thank you so much. Question: Would a small amount of Vital Wheat Gluten give the bread more air? It came out just a bit gooey, but toasting it solved that issue. Perhaps a bit more starter? Finally, have you tried to double the recipe? Thanks again!
Hiii! Thanks so much for checking out my video and I'm so happy to hear you tried this bread! This loaf does tend to be more hearty and dense because of the ingredients. I've actually never tried to add wheat gluten to this recipe but that could work. It might also be worth trying to bake the loaf longer since every oven is a bit different. If the top is browning too much, you can cover the top for the last 10 minutes of baking. The easiest way to get a bit more airy crumb would be to substitute some of the sprouted whole grain flour with bread flour. Even 100g substituted would make a difference but I know most people looking that this recipe are after a 100% whole grain loaf. I hope that helps! Be well and happy baking ❤
Hii Jason! Thanks for checking out my video and asking that great question! I always let it rest at room temperature, which is 66-68 deg F. If your home is warmer than that, the initial rises (before you move it to the baking pan) can be done at room temperature but the final overnight rise in the loaf pan would be best in the fridge to prevent the dough from overfermenting by the morning. Be well and happy baking!
I perused the comments just hoping to find the answer to this question! (Our house is kept at 75 degrees, so I guess the dough gets an overnight stay in the fridge!
Hi! Can’t wait to try this. Have you ever soaked and sprouted your seeds first? Also, why do you use under starter as opposed to active? Does the loaf still rise with unfed starter?
Hiii Jennifer! Thanks so much for checking out my video and I can't wait for you to try this. I actually have never tried this with soaked and sprouted seeds before but that sounds delicious! If you use them, you might be able to cut back on the water in this recipe by a few Tbs. I use unfed starter because it won't overferment with the long fermentation time in this recipe. I like using a longer ferementation time to help develop the flavor and texture of the bread and the baking schedule is just easier for me. The unfed starter will still create a nice rise but it just takes more time. Be well and happy baking!
NK you Rosie, your recipe is easy to follow, but time saving. Your explaining is to the point. I will try to bake it. I would like to use multigrain flour how much to use? Thank you.
Hiii! Lilian! Thanks so much for checking out my video and I can't wait for you to try this recipe. You can use the same amount of multigrain flour but you might need a bit less water since different flours absorb different amounts of water. Please reserve ¼ cup of the water and add it in a spoonful at a time until the dough comes together. Be well and happy baking!
Hii! Thank you so much for checking out my video and I apologize for the delay in my response. I'm excited for you to try this recipe and would love to hear what you think of it. Have a blessed holiday season! Here is the list of the ingredients from the description box: 500g sprouted whole grain flour - approximately 3 cups and 2 Tbs (I’m using spelt but whole wheat works well too! If you don’t have sprouted grain flour, you can use any whole grain flour.) 2 tsp himalayan pink salt 2 Tbs unfed starter from fridge 1 ¾ cups room temperature water ¼ cup each of sunflower seeds, pumpkin seeds, black sesame seeds, hemp seeds, and ground flaxseed Bake at 400 deg F for 1 hour (first 40 minutes with cover on, last 20 minutes with cover off)
Hi Rosie. I love this recipe! Thank you. I used your recipe for sourdough twice. The first time was with an fed active starter and the second was the starter from the refrigerator not having been fed for a few days. The results were close to the same. Maybe the fed starter was a bit more sour. Can you explain to me what is the reasoning behind using the cold unfed starter instead of a fed and very active starter?
Hii Peter! Thanks so much for checking out my video and for trying my recipe! That's a great question on why I use unfed cold starter. Since my recipe calls for a long fermentation time, around 24 hours, using the cold unfed starter helps ensure that the dough doesn't overproof by the time I'm ready to bake. Depending on the room temperature, using active starter could lead to over fermentation. But more importantly...I don't always have the foresight to plan for baking so I don't always have active starter ready to go. Using the cold unfed starter allows me to skip the step of first feeding my starter (ahhh, my laziness!). If you found similar results with fed and unfed starter, then please use whichever is most convenient for you!
Hiii Paul! Thanks for checking out my video and that's a great question. Hmm...I've actually never had Dave's bread but I would guess that this bread is more dense. I hope you give this recipe a try and would love to hear how it turns out for you! Also, I bet others would be curious if you could report back on how it compares to Dave's bread. Thanks for all your support!
Hiii! Thanks so much for checking out my video and I'm excited for you to try this! I unfortunately have never worked with dry sourdough starter before so I'm not 100% how to use it in this recipe. Hopefully someone in the audience can provide guidance on this! 🙏
Hiii Reshma! Thanks so much for checking out my video and that's a great question! I typically bake sourdough about once once a week and I store my starter in the fridge in between. By unfed starter, I mean that I just use my starter straight from the fridge and have not fed it since the last time I baked. Most sourdough recipes ask you to feed your starter several hours before you add it to your dough so that it's very active. I skip this step to simplify my recipe. I hope that helps clarify! Please let me know if you have any additional questions.
@RosiesKitchenAdventures hi thanks alot for getting back to me, I understood a little of what u r talking about, but what I mean is, how do I make an unfed starter for the sourdough bread, I really want to try this bread and follow your exact steps
@@user-ez9uh4jv5d Ahh! Gotcha! Here's my video on how to make a sourdough starter from scratch: ruclips.net/video/MYTAwBnTJDA/видео.html. It can take up to a week to make a starter though but then you'll be able to make all different types of sourdough breads. Please let me know if you have questions along the way!
@RosiesKitchenAdventures hi Rosie thanks for responding, as soon as I get chance I will check out your video, this will surely help me, and as soon as I make the starter and the sourdough bread I will send u pics, so u can guide me, thanks 😊 for the information
Yes, fermenting WHOLE grain flour is the healthiest form of grain flour. The fermentation process destroys the phytic acid. This is better than using refined flour. Thank you.
Hi, I'm excited to try this recipe. What was the total amount of time you let the dough rest for? Was it just the 6 hours or did you get let it rest for a second time? Also, is it necessary to put the dough in like a warm oven to rise or just leaving it on the counter at room temperature is fine? Thanks so much
Hii! Thanks so much for asking! The total rise time is actually close to 24 hours, including the final rise in the baking pan overnight. I leave it at room temperature the entire time which is about 66-68 deg F for me. That cooler temperature allows for the long fermentation without over proofing. If you counter is warmer than that, the overnight rise can instead be done in the fridge. Have a wonderful week ahead!
Hiii! I love experimenting with different flours but haven't yet tried sprouted Kamut! Thank you so much for the inspiration and I'll have to get my hands on some to give it a go. Be well and happy holidays!
Hii! Thanks for your kind words and that's a great question! Yes, you can definitely make this with regular active dry yeast but the rise times will be shorter. Mix the dough, let it rise 1-2 hours or until it's doubled in volume, deflate dough with gentle folds, let rise a second time 1 -2 hours or until it's doubled in volume. Then transfer to loaf pan and let rise one last time for about 1 hour or until the top of the dough is as high as the rim of the loaf pan, and bake! If you give this a try, I'd love to hear how it turns out for you!
@@LPPayne Hiii! Thanks for checking out my video and that's a great question! Once it's in the pan for the final proof, I let it rise overnight at least 8 but sometimes up to 10 hours. My kitchen is about 66 degs F at night so I can leave it at room temperature. If your home is warmer than that, it's safest to do the final proof overnight in the fridge so it doesn't overferment by the morning. I hope that helps! Be well and happy baking ❤🙏
Hiii again Jennifer! I'm so sorry I was delayed in getting to your messages. If you use active starter, there's a bigger risk that the dough will overferment in this recipe. You could still use active starter but a smaller amount or do the overnight rise in the fridge instead of at room temperature.
Hiii Claire! Thanks for checking out my video and for asking your great question! Yes, you can use active starter in this. With the long fermentation time in this recipe, using active starter does run the risk of overfermentation by the time you are ready to bake so I would recommend doing the last rise (once the dough is in the pan) in the fridge if you plan to let it proof overnight. Have a very happy New Year!
Hi Rosie, this will be my first time baking bread and I'm a lottle confused about the unfed starter part 😂 can you elaborate a little? Like, should we begun the starter and then add it to the bread directly before the first feeding, or should we feed it for a few days and then add it to the bread before its due for the next feeding?
Hiii! Thanks for checking out my video and that's a great question! By unfed starter, I mean a mature starter that reliably ferments dough that hasn't been fed in the last day. I bake about once a week and store my starter in the fridge in between. When I'm ready to make dough, I just use the dormant starter straight from the fridge. Most recipes will ask you to feed your starter several hours before adding it to dough to make sure it's super active. I just skip this step because it's easier for me and allows for a longer fermentation time to develop great flavor and a gluten structure without a ton of kneading or fancy folds. I hope that helps!
Hiii! Thanks so much for checking out my video and that's a great question. My room temperature is about 66 deg F and I leave it out on the counter wrapped with beeswax paper for up to 3 days. Also, if I know I'm not going to finish the loaf in 3 days. I slice up the amount I'm not going to eat right away (usually half the loaf) and put it in the freezer. Just defrost at room temperature and it's almost as good as fresh baked. This bread, as well as all my other sourdough recipes, freeze really well. I hope that helps!
@@RosiesKitchenAdventures Thank you very much. your answer is comprehensive. The bread according to your recipe is very tasty. I also made buns from the dough. And they end too quickly)
Hi, can you please spell out the part that was added straight from the fridge? I just couldn’t get that . Am at kindergarten level or worse when comes to baking. This video is quite easy to follow but only missing the ingredient out of the fridge. Hope to find out from the community as well. Thank you so much ❤❤❤
Hiii Tony! Thanks so much for checking out my video and it's the sourdough starter that I'm adding straight from the fridge. I hope that helps! Be well and happy baking
Hi! I’m new to making sourdough breads and I have a question. My loaves don’t rise as much and are dense. I mean i like dense bread, but I’m hoping for fluffier bread the next time. Any advice?
Hiii! That's so exciting that you are starting to make sourdough! Ahh...this recipe will be quite dense since it's all whole grain flour. Substituting all or part of the flour with white bread flour can help make it fluffier. Here's how I make my standard sourdough that's much less dense than this: ruclips.net/video/Ao5m9qI94Z0/видео.html
Quick question: I just used regular organic spelt flour to make the dough. Should I have made any adjustments to it (ingredient measurements… rest times). Yikes. I wish I’d thought to ask this before I mixed the dough! I hope you happen to see this in the next six hours or so! Thank you.
Hiii! I'm so sorry for my delayed reply but the organic spelt flour should have worked well with the recipe as is. However, different flours or even brands of flour can absorb different amounts of water so you might need a few tablespoons less water if the dough was too wet. I hope the bread turned out well for you!
1.) Any way to make this gluten free by using Gluten free sprouted Oat flour instead? If so any adujustments or add ins? 2.) Could this also work with using 1/2 sprouted buckwheat flour and half sprouted oat flour? adjustments? Would this taste good?
Hiii! Thanks for checking out my video and those are great questions! I unfortunately have not tried this recipe with gluten-free options but I hope someone here has experience and can chime in on what they've tried! Be well and happy baking!
Can you tell how much flour you used in terms of cups? I don’t have food weight. And you seem to have added some extra water at the end… how much extra water should be added? thank you!
Hiii! Thanks for checking out my video and for asking those great questions. It's about 3 cups and 2 Tbs of sprouted flour and 1 ¾ cups of water total. I know it looked like I added extra water but it was just the remainder of the water I initially measured out. I typically add my water in portions to make mixing a bit easier. Be well and happy baking!
Hi Katrina! Thanks for saying hi and that's a great idea to try chia seeds. I've never tried using them in bread but would recommend using only ⅛ of a cup in this recipe instead of the ¼ cup for all the other seeds since they also increase in volume as they hydrate. I'd probably also add 1 extra Tbs of water and possibly a little more later in the day if the dough feels too dry. If you end up trying this, please let me know how it goes! Happy Baking! 🌻
Hii Steven! Thank you so much for checking out my video and I apologize for the delay in my response. A little honey would be fantastic in this recipe! The only reason I don't use sweetener here is to minimize added sugar for nutrition purposes but any type of sweetener would be a lovely addition to the taste of this bread!
Hiii Deb! Thanks so much for checking out my video and I apologize for the delay in my response. You can definitely leave out the seeds. You'll want to cut the water down to 1 ¼ - 1 ½ cups but everything else in the recipe can stay the same. Be well and happy baking!
Hi CareBear! Thanks for checking out my video and that's so exciting you are learning how to make bread! The starter is the source of yeast for baking sourdough bread, instead of using commercial yeast. You'll need either a starter or commercial yeast (e.g. active dry yeast) to make this bread. If you'd like to learn how to make a starter from scratch here's my video on how to do it (ruclips.net/video/MYTAwBnTJDA/видео.html). If you only have active dry yeast and don't want to wait to make a starter, here's my video on how to make a simple but really yummy french bread (ruclips.net/video/ReSB9G5MwK0/видео.html). I hope that helps and I hope you have lots of fun baking! ❤
Hii Chiara! Thanks for checking out my video. I do the final proof at room temperature which is about 66 deg F for me. On warm days or if your home is warmer than that, I recommend doing the final proof in the fridge to make sure that it doesn't overproof by the next morning. I hope that helps! Be well and happy baking ❤
@@RosiesKitchenAdventures Bread turned out so yummy!! thank you :) any recco in other whole/ancient grains can be replaced? i was thinking of mixing Rye/Einkorn/Spelt and buckwheat. I was hoping you had some % reccos..hoping to keep the recipe similar in steps :)
@@chiara.martini Hii Chiara! I'm so happy to hear that you enjoyed this bread and that's a great question. I have a country sourdough rye recipe with a similar method (ruclips.net/video/hGPyAmH3vCE/видео.html) that you might enjoy. It uses rye and bread flour but you can replace the bread flour with spelt. Einkorn would be great as well though the texture ends up being a bit more chewy and doesn't bake up as high. I hope that helps! Be well and happy baking
Hiii Jane! Thanks for checking out my video and that's a great question! I've made this many times without the seeds and it's great that way as well. The only change in the recipe and process would be to decrease the water by ¼ cup. I hope you give it a try and I'd love to hear what you think of it! Be well and happy baking 🙏❤
Thank you so much for catching this! I meant to say that this is a 9 X 5 loaf pan. I apologize for the typo and have updated the description box thanks to you! 🙏
@@RosiesKitchenAdventures I tried this recipe using 100% whole wheat flour. I had to add about an additional cup of flour as the dough was considerably wet/sticky. I'm not entirely sure what the water ratio is compared to sprouted spelt. After letting it proof in the loaf pan overnight, the top was flat as a pancake. But the bread was still very good. Not sure if the flat top was due to dough still being too wet. I will have to try with spelt flour next time.
@@mine4751 Thanks so much for letting me know! I'm glad the bread tasted good and yes, I think you are right that the flat top was probably due to the dough being too wet. So many factors can affect how wet the dough ends up being! Even different brands of the same type of flour can vary by how much water they can absorb. The sprouted whole grain flour I use also tends to absorb a bit more water than standard whole grain flour. I recommend perhaps using just half the amount of water first and add a little bit more at time until the dough comes together. Ahh, baking is such a journey ❣🙏
Hii! I'm so sorry I didn't get to reply before you already tried the recipe. There unfortunately isn't an easy way to print the recipe but the ingredients are listed in the description box (which you probably already found!).
You could use whole flax seeds and it won't affect the taste or texture too much in this recipe but I personally find ground flax seeds easier to digest.
Hiii! That's a great question. When I say unfed sourdough starter I'm referring to my starter that's straight from the fridge that hasn't been fed in several days. It's less active than starter that has just been fed and allowed to double in volume. Instead of sourdough starter, you can use 1 tsp of active dry yeast. The rise times will be shorter though. You can do 2 rises, each about 1-2 hours long, until the dough as doubled in volume. Then transfer to the loaf pan for final rise until the dough is as high as the rim of the pan and then bake!
Hii Ann! Thanks for checking out my video and that's a great idea to add oats. I've never done it before with this recipe but expect that you would need more water. I'm just not sure how much. If you have the time, you could soak the oats in water for a few hours or overnight in the fridge, drain them well, and then add it to the recipe. That way, you won't need to add more water to the dough.
Ooooh no!! I'm so sorry to hear that you got no rise at all. I unfortunately don't have experience using hard red flour. Even when I make this with sprouted grain flour, there is actually very little rise compared to other types of bread and this is meant to be a more dense, hearty style of bread. Thank you for checking out my video and trying the recipe though!
Hii! Thanks for checking out my video and here's my video on how I made a sourdough starter from scratch with no discard or weighing: ruclips.net/video/MYTAwBnTJDA/видео.html
Hii! Thanks for checking out my video and asking that great question! My room temperature is about 66-68 deg F overnight and I leave my dough to ferment on the counter. If your room temperature is warmer than that, I suggest doing the overnight proof in the fridge so it doesn't over ferment by the morning. I hope that helps!
Hiiii! Thanks so much for checking out my video and asking that great question! By unfed starter, I just mean starter that hasn't been fed recently and I store my unfed starter in the fridge. Most sourdough recipes use "fed" starter when it has been fed several hours before adding to the dough so that it's fully activated. I skip this extra step and just let the starter activate in the dough. That's why my fermentation time is longer than most other recipes but that time also allows for nice flavor to develop and for the gluten to develop without any heavy kneading. I hope that helps clarify!
Hi Anne! Thanks so much for catching that. Yes, I made a mistake in the video and it's supposed to be 9 X 5 inch. It's correct in the description but I unfortunately won't be able to go back and edit the video at this time. I really appreciate you bringing that to my attention! 🙏
That's a good point! Supposedly, once it's processed into flour, it still retains some of the benefits such as making the nutrients more bioavailable and improving overall digestibility. I haven't looked into all the science though so perhaps someone else more knowledgeable can chime in!
Of course! The recipe is also in the description but here ya go! 500g sprouted whole grain flour 2 tsp himalayan pink salt 2 Tbs unfed starter from fridge 1 ¾ cups room temperature water ¼ cup each of sunflower seeds, pumpkin seeds, black sesame seeds, hemp seeds, and ground flaxseed
Hiii Amber! Thanks for checking out my video and for asking those great questions! I bake the loaf at 400 degrees F the entire time. The total bake time is 1 hour, so 20 more minutes after I take the cover off. I hope you give this recipe a try and I'd love to hear what you think of it!
Hii! Thanks for checking out my video and that's a great question. By unfed starter, I mean that I haven't fed my starter since the last time I baked, which is about a week prior. I store my starter in the fridge in between uses. I hope that helps to clarify!
Hiii Joanne! That's a great question. The texture of the dough could vary due to the type of flour. Dough made with more whole grain flour like in this video tend to be less stretchable than dough made with white flour. If the dough is too sticky, there might be a bit too much water. I recommend adding in about ¾ of the amount of water in any recipe first and then slowing adding in the remainder based on how the dough feels. Some doughs, like ones made from rye, are sticky even with the right amount of water though. Lastly, as the dough has time to rest and rise, it should become less sticky as the gluten develops. I hope that helps! Be well and happy baking ❤
I made this bread yesterday, but I forgot to turn the oven down to 350° after removing the lid. When I took it out of the pan, it was hard as a rock I thought it was a bust until my husband cut it on our slicer, and it was amazing! The inside is fantastic and the crust is chewy and delicious. So don’t worry if you forget to turn the temperature down; it still comes out great. Thank you for sharing your recipe. We love it!
Hii! Thanks for checking out my video and I'm so glad you enjoyed the bread! I actually bake the loaf at 400 deg F the whole time. My toaster oven screen just defaults to showing 350 deg when it turns off. I know that's super confusing to see in the video so you did a great job baking! Be well
Thank you for sharing! I just baked this bread and enjoyed a slice. I must confess that after years of buying high-dollar "heart-healthy brand breads loaded with sodium or tasting like cardboard, I finally have genuine healthy bread right in my own kitchen. The best takeaway is the ease and simplicity of ingredients and the baking process. I already eat this selection of nuts daily but now it tastes so much better in the bread. What a very healthy, hearty loaf, and beautiful looking too! Thank you again!!! 😁😍
YAAAY!! I'm so happy to hear that you enjoyed this bread. Homemade healthy bread is such a treat and I'm glad you gave this a try. Thank YOU so much for checking out my video and for your kind words. Have a very happy, healthy, and abundant New Year! ❤🙏
I have now made this twice and it is so easy and yet delicious. Thank you for PRACTICAL recipes for people that don’t want to work all day on bread but want delicious sourdough recipes! You rock.
Hiii Diane! Thanks so much for checking out my video and I'm so glad you enjoyed this recipe! I'm grateful for all your support. Be well and happy baking!
You got a beautiful texture on that bread. I love a seeded whole grain bread!
Hi Sally! Aww thanks! It's so great to hear from you and I love this type of bread too. Have a wonderful weekend 🌻
This is one of the best looking multi grain breads I've come across
Hiii CJ! Thanks so much for your kind words! This is definitely one of my favorite loaves to make and eat :P
That looks awesome, I have never made bread before and am probably out of my depth starting with this. But I want to eat bread knowing it's making me healthier, not making me sick.
Hiii! Thanks so much for checking out my video and I'm excited for you to start baking bread! If you want to try this bread without the starter at first, you can replace the starter with 1 tsp of active dry yeast. The rise time will be shorter though. Mix the dough, let it rise 1-2 hours or until it's doubled in volume, deflate dough with gentle folds, let rise a second time 1 -2 hours or until it's doubled in volume, transfer to loaf pan, and let rise one last time for about 1 hour or until the top of the dough is as high as the rim of the loaf pan, and bake!
@@RosiesKitchenAdventures So kind of you to get back to me. I have ordered a 50-year-old starter mix online. Once it and the spelt flour arrives, I will give it a go and let you know how it turns out. Do you have any video on how to keep your starter mix alive? I'm looking forward to learning more about baking from your other videos.
@@antmancan6408 Ooooo that is so exciting that you'll be receiving your starter and spelt (hopefully soon!). I look forward to hearing how it goes and here's my video on how I maintain my starter (ruclips.net/video/_bReid2cLEs/видео.html). Thank you for all your support and have a wonderful week ahead! ❤
@@RosiesKitchenAdventures I messed it up lol. It looked good but the bread tasted sour, I mean REALLY sour. I have ordered two other starter kits and killed them both, whoops sorry yeast. I'm going to try what you suggested with active yeast.
@@antmancan6408 Hmmm yeah...starter can be a trickster and each one behaves a bit differently with a different flavor profile. If you ever want to see if you can make a starter from scratch that might be less sour, here's my video on how I did it and it only took a few days for mine to be ready for baking (ruclips.net/video/MYTAwBnTJDA/видео.html). It might be a fun experiment! Regardless, yes...please try the active dry yeast and I'd love to hear how it works out for you. Sourdough just takes lots of trial and error so keep at it!
Love the look of your bread
Rosie I love this bread recipe and I’m going to bake this soon sometimes this week. I love you too tnx again Rosie. 🙏🌹🍁❤️😋
Awww I'm so excited for you to bake this bread! Thanks so much for all your support
So happy to find this recipe!!! Your video is fantastic. Shopping this weekend for the sprouted spelt flour so I can make this. Luckily, I live in a community that has a large Amish population. So, lots of local stores with the sprouted flours I’ll need.😊😊
Hiii Janis! I'm so excited for you to try this and that's so wonderful to have access to Amish stores!
Love this! I cannot wait to try it! Thank you for sharing your recipes!
Aww thanks so much for checking out my video and for your support! I'm excited for you to try this and would love to hear how it turns out. Be well!
🎉❤thank you for your gentle and loving spirit !! This recipe is so special ! I adore sprouting wheat and making flat bread. You have inspired me to get more creative and integrate your strategy into mine !
Hiii Robert! Thanks so much for checking out my videos and your comment totally made my day! I'm grateful for your kind words and am so happy to hear that I have helped in some way. I look forward to hearing about all the wonderful things you create. Have an abundant New Year! 🙏
I just baked this today and it was fantastic, way better than Ezekiel. Thank you for sharing!
Awww that's so great to hear that you enjoy this bread! HAHA...I also prefer this to Ezekiel bread 😆 Thank you for trying out my recipe! ❤
Thank you for sharing your recipe. I bought some sprouted flour and was sure if I could use it to make sourdough bread. Now I know it is very much possible, thanks to you!!!!
Hiii! Yes, absolutely! Anywhere I use whole grain flour in my sourdough recipes, it's always sprouted flour so it definitely works! Be well and happy baking
i love your recipe, Rosie! so easy and makes sense! Thank you
Hiii! Thank YOU for checking out my video and I'm so happy to hear you like the recipe!
Beautiful! Thank you! I'm so happy you shared this recipe. I've been making sourdough bread for a long time and I love Ezekiel bread, so this is the combo I've been waiting for. You are a blessing.
Hiii Dana! I'm so glad you found my video. Thank YOU for all your support and kind words. I can't wait for you to give this recipe a try and I'd love to hear what you think of it. Have a wonderful week ❤🙏
This was the most nerve calming thing I have ever watched
Awww thanks for checking out my video and I'm so glad you found it calming! Your comment totally made my day ❤
@@RosiesKitchenAdventures 💌😍
The bread looks so much more like what I enjoy than anything you can buy. It’s December and perfect baking weather. I will try this. Thanks for offering a healthy food and also the lovely presentation!
YAAY! Yup, you definitely can't buy bread like this in stores and I love baking in December too! When you give this a try, I'd love to hear what you think of it. Thanks so much for checking out my video and for all your support. Have a wonderful holiday season! 🙏❤
Fantastic. Thank You Rosie!
Thank YOU for checking out my video and for your support! 🙏
Hi, this is a beautiful loaf of seeded sourdough bread!
Aww thank you, Cee!! I'm so glad you like it! 🥰
Rosie, I bake the bread using 350g wholemeal flour, 100g bread flour, 50g multigrain (my multigrain doesn't look like flour but a mixture of wheat bran is and some seeds.). I usually add a teaspoon of instant yeast to my discard /unfed sourdough starter. But I omitted the instant yeast and follow your recipe. It turn out good, delicious and packed with healthy seeds. ❤🎉Tqvm
YAAAY! I'm so glad you ended up trying this recipe and your mixture of flours sounds delicious! Ahh...I didn't realize your multigrain flour was more like bran so that was a good call to only substitute part of the flour with that. Be well and have a wonderful weekend!
This is a great recipe. I didn't have 24 hours so I "spiked" my dough with a tsp of quick yeast. The bread came out dense and earthy with deep nutty flavors. It held together well when sliced thin (carb reduction, ha!), even with all the seeds. Next loaf I'll give the original recipe a go. Thanks.
Dec 2, 2023; I made double batch but could only find one extra bread tin for a cover, so I left one uncovered and gave it a spritz. Result? Less oven spring and a toaster top crust. Still good bread, but I'm going to find my missing bread tin for next time.
Hiii! Ooo...that's an awesome time-saving trick! I'm so glad you enjoyed the bread and thank you so much for your support.
Love your video! I'm all about simple too but make sourdough Rye with add-ins. I do it a bit differently though which makes the mixing easier. Whisk the starter with the warm water to get some air into it which helps with the rise, add half the flour and the (soaked pumpkin and sunflower, roughly chopped) seeds along with some basil or rosemary and mix with a large spatula. That makes it super easy to mix in the rest of the flour after a few minutes resting period. I also like soaking buckwheat and adding that to the bread for even more of a nutty flavor. I may try the hemp and the chia seeds next time! I also add corn, chopped olives, pickled red onion, and jalapenos for a super tasty pizza crust or flatbread. So many adventures in the kitchen!
WOOOOW!!I I love all your tips and bread add-ins! They sound absolutely delicious and I'm so grateful for you sharing your kitchen adventures with all of us! Be well and happy baking ❤🙏
Love the way you make the bread and it's the best!! I mill my flour! Thanks!!
Hiii Kristie! Thanks so much for checking out my video and for your kind words! That's amazing that you mill your own flour and I bet it's sooo delicious ❤
I milled Einkorn and used your recipe!! And I add cinnamon goji berry and raisins and it's the best ever!!
@@KrsitieSimplyBlessed Oooo that sounds absolutely delightful! I've never tried goji berries in bread before and I look forward to giving it a go. Thanks for your inspiration!
Rosie, FANTASTIC. Thank you for sharing.
Hiii again, Aria! Thank you so much for checking out my videos. Your support means so much to me! ❤
This looks wonderful, but I can't wait this long.
Hiii! Thanks for checking out my video and I totally understand! I have a video on my faster sourdough process (half the time for this recipe) that you can use with these same ingredients: ruclips.net/video/EFTsMdeJma4/видео.html. I'm also working on an even quicker version so stay tuned!
Wowwww! I love your presentation. So easy plus your chill voice. Including the addition of seeds. You made everything look so simple and less complicated. Just discovered your channel and subscribed already.
Blessed to learn from your channel. 😎🙏🏾
Hi Julio!! Thank you so much for your kind words and support. Reading your comment totally made my day! I'm so glad you enjoy my easy, no-fuss approach. Be well and happy baking :D
Lovely video, I want to try to make this with all of the added seeds. Much nicer than bought bread
Hiii Ira! Thanks so much for checking out my video and I'm excited for you to try this recipe. I totally agree this type of bread is WAY better than what you can find in the store. Be well and Happy New Year!
I've been looking for a healthy multigrain sourdough recipe. I will try this and let you know. Thank you for sharing. You have my subscription.
Hiii! Thanks so much for checking out my video and subscribing! I'm really excited for you to try this and look forwarding to hearing what you think of it. Have a wonderful New Year!
Wowww too good
Hiii! Thanks so much for checking out my video!
Thank you Rosie❣ I was looking for this one recipe
Hiii again, Maria! Thanks so much for checking out my videos and I'm so glad you found this recipe. If you give it a try, I'd love to hear what you think of it!
I can't wait to try it! This is exactly what I'm looking for. 🎉
YAAAAY!! Thanks so much for checking out my video and I'd love to hear how the recipe goes for you! Be well and happy baking ❤🌻
My thoughts exactly!! I saw another seeded bread vid and the instructions were very labor intensive soaking the seeds overnight, yada yada. I did find it unusual you used the starter straight out of the frig without activating it. Yea!
@@lynnmccoysloan7705 HAHA...yeah, it's uncommon to use unfed cold starter but I found that it cut out several steps and allowed for a longer fermentation time that improved the taste and texture of the bread! I'm all for easy and tasty! 🤣
I dropped the bread pan on the way to the oven this morning..agh!! Fortunately it landed on the pan bottom..:).. worried it might deflate but went ahead and baked it and came out wonderfully! Thanks for sharing your great knowledge .. I’ve tried other methods for getting starter going and so far only yours has worked for me. Thx!
Oooh no!! I'm so glad it landed on the pan bottom and still turned out well! Thanks so much for checking out my video and giving my kooky method a try. Have a wonderful week!
That looks delicious 😋
Aww thank you! I'm so glad you enjoyed the video! 🥰
Afternoon Rosie, The One Degree sprouted spelt flour arrived and your superfood SD is fermenting. Looking forward to enjoying the first slice.😊. Thank you❣️🐾💛
WOOOO HOOOOO! I'm so excited for you to try this, Lorie! BTW, I finally got some of the Trader Joe's date syrup and have been putting it in everything in place of sugar or honey. I love it and thank you so much for the recommendation. I also sometimes sneak it into this seeded loaf! I look forward to hearing how it turns out for you. Be well! 🐕❤🌻
@@RosiesKitchenAdventures Your Superfood Sourdough recipe turned out great!! We are enjoying the nutritious and tasty goodness! Glad you like the TJ date syrup. I like your idea to sneak it into the seeded loaf ;-) .
@@loriebush4397YAAAAY! I'm so glad to hear you like it, Lorie! Thanks for letting me know and I hope you have a wonderful weekend ahead! ❤😎
Fantastic looking bread!!!
Awww thanks so much, Carl! I hope you have a wonderful weekend 🌻
I can’t edit to try this. Sounds great.
Hii Anne! I'm so excited for you to try this! Be well and happy baking
It looks so delicious. I bought 50lbs whole wheat to try this out 😂😂
Hiii Young Jedi - WOOOW 50 lbs is ahhhmazing! I can't wait for you to try this and please let me know how it turns out for you. Be well ❤🙏
@@RosiesKitchenAdventures i always buying from outside and they are really expensive its like 9$ exact same size as yours. its time consuming but i think it’s worth it.
@@youngjedi8028 Whoa...that's so expensive for a small bag of flour!
Hi Rosie !I will dive in your recipes ! Thank you for making all these processes seem so easy !! I love seeds breads ! ❤
Hiii Angela! Thanks so much for checking out my videos and I'm so excited for you to try this recipe. If you give it a go, I'd love to hear how it turns out for you. Be well and have a wonderful weekend 🙏
wow, exactly what i was looking for, thanks for the great recipe and well done explanation.
Hi Simon! Thanks so much for your kind words and I'm so glad you found my video helpful! Be well 🌻
Hi Rosie❣️ Your recipe looks so delicious and I can’t wait to try it.😊 Thank You for the dedication 🥰 and sharing the videos, recipes and great tips! Still using them weekly. I’ve been researching sourdough cardamom bun recipes. Have you baked them? Take care 💛🐶🌻
Hi Lorie!!! YAAAAY It's always so great to hear from you and thank you for all your support and encouragement! I'm so happy to hear that the recipes are working out for you. I'm not familiar with sourdough cardamom buns but they sound ahhhmazing! I will look into them more. If you try them, I'd love to hear how they turn out. Have a wonderful week and be well! ❤🤗 🌞
Such a great recipie❤️ thankyouu
Thanks so much for checking out my video!
I loved seeded bread
HAHA Yesss me too!
Hi. I just found you. This bread looks so great. I am currently eating Ezekiel low sodium (no salt added) bread. I love the sprouted grains, but not in flour form. Also great that you use starter instead of yeast. So I'm going to try to sprout my whole grains, and use the starter. Wish me luck. Lol
Hiii! I'm so glad you found my videos! Ezekiel low sodium bread is wonderful and I'm so excited that you're going to sprout your whole grains. I've never tried that before and would love to hear how it turns out. Have a blessed New Year! ❤
This is so easy! I don't have a starter and I am new to bread making - can I just use regular yeast for this recipe?
Hii Josie!! That's a great question. Yes, you can totally just use regular yeast and I used to do this all the time before I had my starter. I would use 1 tsp of active dry yeast in this recipe and warm water instead of room temperature water to help activate the yeast. After initially mixing you can let the dough rise 1-2 hours till it's double in volume, deflate it with some gentle folds and then shape it into your loaf pan. Let it rise in the loaf pain covered for another 1-2 hours till it's reached about 1-2 cm above the top edge of the pan, and then bake (no cover necessary)! The baking time might vary a bit so keep a close eye on it so it doesn't burn. If you try it, I'd love to hear how it turns out! ❤
Rosie- where’d you get that cute spoon and your bread cutting knife? I’ve made this bread and it’s delicious and super easy. How long does a loaf last? I keep mine in the refrigerator. Thank you for sharing.
Hiii! Thanks for checking out my video and I apologize for the delay in response. These are the wooden spoons I use for mixing my dough (affiliate link: amzn.to/3JjfgE4) but I unfortunately don't remember where my bread knife came from. I've had it way sooo long! I can usually get away with leaving the bread out at room temperature (about 66 deg F for me) for about 3 days but I believe it could last up to 5 days in the fridge. This bread freezes really well so I sometimes also slice up half the bread, wrap it in foil, and then freeze it. I hope that helps!
Thank you for a simple recipe. Will be trying this with my own flour blend once my new starter is ready!!!
Oooo...that's so cool you have your own flour blend! I can't wait for you to try this, Rach, and I'd love to hear how it goes for you. Be well and happy baking! ❤
@@RosiesKitchenAdventures I don't know if it's gonna work , it's a mix of whole gran and some gluten free flours I have come to enjoy using...Woop woop kitchen experiments
@@rachravenwood8248 HAHA I second that WOOP WOOP kitchen experiments!! That's awesome that your mix also includes gluten free flours. I've never tried gluten free flours before so I'd love to hear if your mixture works! Have a wonderful day and thanks for sharing your exciting experiments with me ❤🌻
@@RosiesKitchenAdventures will do!!!
Yaya interaction for that algorithm boost!!
@@rachravenwood8248 Awww haha yup, that's right for the algo!! 🤣🙏
We made your bread this weekend - very successful. Thank you so much.
Question: Would a small amount of Vital Wheat Gluten give the bread more air? It came out just a bit gooey, but toasting it solved that issue. Perhaps a bit more starter? Finally, have you tried to double the recipe? Thanks again!
Hiii! Thanks so much for checking out my video and I'm so happy to hear you tried this bread! This loaf does tend to be more hearty and dense because of the ingredients. I've actually never tried to add wheat gluten to this recipe but that could work. It might also be worth trying to bake the loaf longer since every oven is a bit different. If the top is browning too much, you can cover the top for the last 10 minutes of baking. The easiest way to get a bit more airy crumb would be to substitute some of the sprouted whole grain flour with bread flour. Even 100g substituted would make a difference but I know most people looking that this recipe are after a 100% whole grain loaf. I hope that helps! Be well and happy baking ❤
Thanks for this recipe, it looks so yummy!
A quick question-do you let the dough rest in the fridge? Or do you always let it rest at room temp?
Hii Jason! Thanks for checking out my video and asking that great question! I always let it rest at room temperature, which is 66-68 deg F. If your home is warmer than that, the initial rises (before you move it to the baking pan) can be done at room temperature but the final overnight rise in the loaf pan would be best in the fridge to prevent the dough from overfermenting by the morning. Be well and happy baking!
@@RosiesKitchenAdventures very helpful thank you!
I perused the comments just hoping to find the answer to this question! (Our house is kept at 75 degrees, so I guess the dough gets an overnight stay in the fridge!
Awesome
Hi Nicko! Thanks so much for checking out my video and Happy New Year!
Hi! Can’t wait to try this. Have you ever soaked and sprouted your seeds first? Also, why do you use under starter as opposed to active? Does the loaf still rise with unfed starter?
*unfed
Hiii Jennifer! Thanks so much for checking out my video and I can't wait for you to try this. I actually have never tried this with soaked and sprouted seeds before but that sounds delicious! If you use them, you might be able to cut back on the water in this recipe by a few Tbs. I use unfed starter because it won't overferment with the long fermentation time in this recipe. I like using a longer ferementation time to help develop the flavor and texture of the bread and the baking schedule is just easier for me. The unfed starter will still create a nice rise but it just takes more time. Be well and happy baking!
So amazing so delicious ❤🎉
Aww thanks, Sofia!!
NK you Rosie, your recipe is easy to follow, but time saving. Your explaining is to the point. I will try to bake it. I would like to use multigrain flour how much to use? Thank you.
Hiii! Lilian! Thanks so much for checking out my video and I can't wait for you to try this recipe. You can use the same amount of multigrain flour but you might need a bit less water since different flours absorb different amounts of water. Please reserve ¼ cup of the water and add it in a spoonful at a time until the dough comes together. Be well and happy baking!
Thanks for reply will try. Will post here when the bread is done
This bread looks good!
Thank you CeeCeeG!! This is one of my favorites :)
I am new to make sourdough bread. Please list the ingredients to me. I am so excited want to try it.
Hii! Thank you so much for checking out my video and I apologize for the delay in my response. I'm excited for you to try this recipe and would love to hear what you think of it. Have a blessed holiday season!
Here is the list of the ingredients from the description box:
500g sprouted whole grain flour - approximately 3 cups and 2 Tbs (I’m using spelt but whole wheat works well too! If you don’t have sprouted grain flour, you can use any whole grain flour.)
2 tsp himalayan pink salt
2 Tbs unfed starter from fridge
1 ¾ cups room temperature water
¼ cup each of sunflower seeds, pumpkin seeds, black sesame seeds, hemp seeds, and ground flaxseed
Bake at 400 deg F for 1 hour (first 40 minutes with cover on, last 20 minutes with cover off)
Love it
Hiii Edward! Thanks so much for checking out my video!
Hi Rosie. I love this recipe! Thank you.
I used your recipe for sourdough twice. The first time was with an fed active starter and the second was the starter from the refrigerator not having been fed for a few days. The results were close to the same. Maybe the fed starter was a bit more sour. Can you explain to me what is the reasoning behind using the cold unfed starter instead of a fed and very active starter?
Hii Peter! Thanks so much for checking out my video and for trying my recipe! That's a great question on why I use unfed cold starter. Since my recipe calls for a long fermentation time, around 24 hours, using the cold unfed starter helps ensure that the dough doesn't overproof by the time I'm ready to bake. Depending on the room temperature, using active starter could lead to over fermentation. But more importantly...I don't always have the foresight to plan for baking so I don't always have active starter ready to go. Using the cold unfed starter allows me to skip the step of first feeding my starter (ahhh, my laziness!). If you found similar results with fed and unfed starter, then please use whichever is most convenient for you!
heyy!!! Does it tastes similar to Dave’s bread? It somewhat looks like Dave’s bread. I will try your recipe!!!😊it looks really good
Hiii Paul! Thanks for checking out my video and that's a great question. Hmm...I've actually never had Dave's bread but I would guess that this bread is more dense. I hope you give this recipe a try and would love to hear how it turns out for you! Also, I bet others would be curious if you could report back on how it compares to Dave's bread. Thanks for all your support!
Hi Rosie, thanks for the recipe. I will try it, for sure. I have Breadtopia dry sourdough starter. How should I use it in your recipe?
Hiii! Thanks so much for checking out my video and I'm excited for you to try this! I unfortunately have never worked with dry sourdough starter before so I'm not 100% how to use it in this recipe. Hopefully someone in the audience can provide guidance on this! 🙏
Hi good day, i really love this bread recipe and will definitely try it, may i ask what is an unfed starter from the Fridge? Thanks
Hiii Reshma! Thanks so much for checking out my video and that's a great question! I typically bake sourdough about once once a week and I store my starter in the fridge in between. By unfed starter, I mean that I just use my starter straight from the fridge and have not fed it since the last time I baked. Most sourdough recipes ask you to feed your starter several hours before you add it to your dough so that it's very active. I skip this step to simplify my recipe. I hope that helps clarify! Please let me know if you have any additional questions.
@RosiesKitchenAdventures hi thanks alot for getting back to me, I understood a little of what u r talking about, but what I mean is, how do I make an unfed starter for the sourdough bread, I really want to try this bread and follow your exact steps
@@user-ez9uh4jv5d Ahh! Gotcha! Here's my video on how to make a sourdough starter from scratch: ruclips.net/video/MYTAwBnTJDA/видео.html. It can take up to a week to make a starter though but then you'll be able to make all different types of sourdough breads. Please let me know if you have questions along the way!
@RosiesKitchenAdventures hi Rosie thanks for responding, as soon as I get chance I will check out your video, this will surely help me, and as soon as I make the starter and the sourdough bread I will send u pics, so u can guide me, thanks 😊 for the information
Yes, fermenting WHOLE grain flour is the healthiest form of grain flour. The fermentation process destroys the phytic acid.
This is better than using refined flour. Thank you.
Hii Paul! Thanks for checking out my video! Yes, whole grain sourdough is wonderful. Have a great week!
Thank you 💕NonnaGrace 🐓
Hiii NonnaGrace! I love your name and thank YOU for checking out my video. I hope you give it a try and I'd love to hear what you think. Be well!
Hi, I'm excited to try this recipe. What was the total amount of time you let the dough rest for? Was it just the 6 hours or did you get let it rest for a second time? Also, is it necessary to put the dough in like a warm oven to rise or just leaving it on the counter at room temperature is fine? Thanks so much
Hii! Thanks so much for asking! The total rise time is actually close to 24 hours, including the final rise in the baking pan overnight. I leave it at room temperature the entire time which is about 66-68 deg F for me. That cooler temperature allows for the long fermentation without over proofing. If you counter is warmer than that, the overnight rise can instead be done in the fridge. Have a wonderful week ahead!
Thanks on your reply. But I need to begin with STARTER step before I can proceed to do sourdough bread. Right?
Right! @@yuanningkhor9019
Hi Rosie, thank you for this recipe. Do you have any recipes for 100% sprouted Kamut please?
Hiii! I love experimenting with different flours but haven't yet tried sprouted Kamut! Thank you so much for the inspiration and I'll have to get my hands on some to give it a go. Be well and happy holidays!
@@RosiesKitchenAdventures Thanks Rosie and happy holidays to you and your family as well!
This bread looks great! Can i make it with regular active dry yeast? I dont have any sourdough starter.
Hii! Thanks for your kind words and that's a great question! Yes, you can definitely make this with regular active dry yeast but the rise times will be shorter. Mix the dough, let it rise 1-2 hours or until it's doubled in volume, deflate dough with gentle folds, let rise a second time 1 -2 hours or until it's doubled in volume. Then transfer to loaf pan and let rise one last time for about 1 hour or until the top of the dough is as high as the rim of the loaf pan, and bake! If you give this a try, I'd love to hear how it turns out for you!
@@RosiesKitchenAdventures thank you!! And of course I now found your easy sourdough starter video so now I'm gonna make that!!! : )
@@Still_I_Ride YAAAY!! I'd be really curious to hear how my starter method works for you. Thanks so much for checking out my videos! 🙏
Rosie, how long do you let the dough rest once it has been shaped and placed in the pan and put in the frig?
Ment to say, before it goes into the frig.
@@LPPayne Hiii! Thanks for checking out my video and that's a great question! Once it's in the pan for the final proof, I let it rise overnight at least 8 but sometimes up to 10 hours. My kitchen is about 66 degs F at night so I can leave it at room temperature. If your home is warmer than that, it's safest to do the final proof overnight in the fridge so it doesn't overferment by the morning. I hope that helps! Be well and happy baking ❤🙏
Hi Rosie!
Does it matter if I use active starter versus unfed right out of the fridge?
Hiii again Jennifer! I'm so sorry I was delayed in getting to your messages. If you use active starter, there's a bigger risk that the dough will overferment in this recipe. You could still use active starter but a smaller amount or do the overnight rise in the fridge instead of at room temperature.
Great bread. I just don't use wheat. I use Coconut four instead.
Ooooh...that's so exciting to know that this works well with coconut flour! Thanks so much for checking out my video and letting us all know!
Hi Rosie! Can i use Active Starter in this recipe?
Hiii Claire! Thanks for checking out my video and for asking your great question! Yes, you can use active starter in this. With the long fermentation time in this recipe, using active starter does run the risk of overfermentation by the time you are ready to bake so I would recommend doing the last rise (once the dough is in the pan) in the fridge if you plan to let it proof overnight. Have a very happy New Year!
Hi Rosie, this will be my first time baking bread and I'm a lottle confused about the unfed starter part 😂 can you elaborate a little? Like, should we begun the starter and then add it to the bread directly before the first feeding, or should we feed it for a few days and then add it to the bread before its due for the next feeding?
Hiii! Thanks for checking out my video and that's a great question! By unfed starter, I mean a mature starter that reliably ferments dough that hasn't been fed in the last day. I bake about once a week and store my starter in the fridge in between. When I'm ready to make dough, I just use the dormant starter straight from the fridge. Most recipes will ask you to feed your starter several hours before adding it to dough to make sure it's super active. I just skip this step because it's easier for me and allows for a longer fermentation time to develop great flavor and a gluten structure without a ton of kneading or fancy folds. I hope that helps!
@@RosiesKitchenAdventures Thank you for your help! I can't wait to try your recipe 😋
@@derpwadder You're very welcome and I'd love to hear what you think of the recipe when you get a chance to try it! ❤
thank you a lot for the video. and how long does such bread keep freshness? maybe someone knows)
Hiii! Thanks so much for checking out my video and that's a great question. My room temperature is about 66 deg F and I leave it out on the counter wrapped with beeswax paper for up to 3 days. Also, if I know I'm not going to finish the loaf in 3 days. I slice up the amount I'm not going to eat right away (usually half the loaf) and put it in the freezer. Just defrost at room temperature and it's almost as good as fresh baked. This bread, as well as all my other sourdough recipes, freeze really well. I hope that helps!
@@RosiesKitchenAdventures Thank you very much. your answer is comprehensive. The bread according to your recipe is very tasty. I also made buns from the dough. And they end too quickly)
Hi, can you please spell out the part that was added straight from the fridge? I just couldn’t get that . Am at kindergarten level or worse when comes to baking. This video is quite easy to follow but only missing the ingredient out of the fridge. Hope to find out from the community as well. Thank you so much ❤❤❤
Hiii Tony! Thanks so much for checking out my video and it's the sourdough starter that I'm adding straight from the fridge. I hope that helps! Be well and happy baking
Hi! I’m new to making sourdough breads and I have a question. My loaves don’t rise as much and are dense. I mean i like dense bread, but I’m hoping for fluffier bread the next time. Any advice?
Hiii! That's so exciting that you are starting to make sourdough! Ahh...this recipe will be quite dense since it's all whole grain flour. Substituting all or part of the flour with white bread flour can help make it fluffier. Here's how I make my standard sourdough that's much less dense than this: ruclips.net/video/Ao5m9qI94Z0/видео.html
Holy fiber-bomb, batman.
Quick question: I just used regular organic spelt flour to make the dough. Should I have made any adjustments to it (ingredient measurements… rest times). Yikes. I wish I’d thought to ask this before I mixed the dough! I hope you happen to see this in the next six hours or so! Thank you.
Hiii! I'm so sorry for my delayed reply but the organic spelt flour should have worked well with the recipe as is. However, different flours or even brands of flour can absorb different amounts of water so you might need a few tablespoons less water if the dough was too wet. I hope the bread turned out well for you!
1.) Any way to make this gluten free by using Gluten free sprouted Oat flour instead? If so any adujustments or add ins? 2.) Could this also work with using 1/2 sprouted buckwheat flour and half sprouted oat flour? adjustments? Would this taste good?
Hiii! Thanks for checking out my video and those are great questions! I unfortunately have not tried this recipe with gluten-free options but I hope someone here has experience and can chime in on what they've tried! Be well and happy baking!
Can you use kitchen aid mixer to mix the dough?
Yes, you definitely can!
Can you tell how much flour you used in terms of cups? I don’t have food weight. And you seem to have added some extra water at the end… how much extra water should be added? thank you!
Hiii! Thanks for checking out my video and for asking those great questions. It's about 3 cups and 2 Tbs of sprouted flour and 1 ¾ cups of water total. I know it looked like I added extra water but it was just the remainder of the water I initially measured out. I typically add my water in portions to make mixing a bit easier. Be well and happy baking!
Hi there! I know chia soaks up liquid. ...Do you think I could add chia and keep the same recipe?
Hi Katrina! Thanks for saying hi and that's a great idea to try chia seeds. I've never tried using them in bread but would recommend using only ⅛ of a cup in this recipe instead of the ¼ cup for all the other seeds since they also increase in volume as they hydrate. I'd probably also add 1 extra Tbs of water and possibly a little more later in the day if the dough feels too dry. If you end up trying this, please let me know how it goes! Happy Baking! 🌻
Is there a reason that you don't use any kind of sweetener in this bread? Could I add a little honey without affecting the recipe? Thank you!
Hii Steven! Thank you so much for checking out my video and I apologize for the delay in my response. A little honey would be fantastic in this recipe! The only reason I don't use sweetener here is to minimize added sugar for nutrition purposes but any type of sweetener would be a lovely addition to the taste of this bread!
My DH doesn’t like seeds if I don’t add them do I need to change anything?
Hiii Deb! Thanks so much for checking out my video and I apologize for the delay in my response. You can definitely leave out the seeds. You'll want to cut the water down to 1 ¼ - 1 ½ cups but everything else in the recipe can stay the same. Be well and happy baking!
Can you put the link to this starter unit fed I think u said? My first time making bread so I do not know what it is really and do you need it? Thanks
Hi CareBear! Thanks for checking out my video and that's so exciting you are learning how to make bread! The starter is the source of yeast for baking sourdough bread, instead of using commercial yeast. You'll need either a starter or commercial yeast (e.g. active dry yeast) to make this bread. If you'd like to learn how to make a starter from scratch here's my video on how to do it (ruclips.net/video/MYTAwBnTJDA/видео.html). If you only have active dry yeast and don't want to wait to make a starter, here's my video on how to make a simple but really yummy french bread (ruclips.net/video/ReSB9G5MwK0/видео.html). I hope that helps and I hope you have lots of fun baking! ❤
@Rosie's Kitchen Adventures Thanks a million Rosie!! so awesome! I'm Def looking forward to it!
is the final proof at room temp or in the fridge? @rosie
Hii Chiara! Thanks for checking out my video. I do the final proof at room temperature which is about 66 deg F for me. On warm days or if your home is warmer than that, I recommend doing the final proof in the fridge to make sure that it doesn't overproof by the next morning. I hope that helps! Be well and happy baking ❤
@@RosiesKitchenAdventures Bread turned out so yummy!! thank you :)
any recco in other whole/ancient grains can be replaced? i was thinking of mixing Rye/Einkorn/Spelt and buckwheat. I was hoping you had some % reccos..hoping to keep the recipe similar in steps :)
@@chiara.martini Hii Chiara! I'm so happy to hear that you enjoyed this bread and that's a great question. I have a country sourdough rye recipe with a similar method (ruclips.net/video/hGPyAmH3vCE/видео.html) that you might enjoy. It uses rye and bread flour but you can replace the bread flour with spelt. Einkorn would be great as well though the texture ends up being a bit more chewy and doesn't bake up as high. I hope that helps! Be well and happy baking
What if you tried it with no seeds for those of us who are needing to avoid seeds?
Hiii Jane! Thanks for checking out my video and that's a great question! I've made this many times without the seeds and it's great that way as well. The only change in the recipe and process would be to decrease the water by ¼ cup. I hope you give it a try and I'd love to hear what you think of it! Be well and happy baking 🙏❤
Can this be made in a standard loaf pan, 9x5? I can't find any 9x13 pans anywhere with you exception of cake pans and the sides aren't very tall.
Thank you so much for catching this! I meant to say that this is a 9 X 5 loaf pan. I apologize for the typo and have updated the description box thanks to you! 🙏
@@RosiesKitchenAdventures I tried this recipe using 100% whole wheat flour. I had to add about an additional cup of flour as the dough was considerably wet/sticky. I'm not entirely sure what the water ratio is compared to sprouted spelt.
After letting it proof in the loaf pan overnight, the top was flat as a pancake. But the bread was still very good. Not sure if the flat top was due to dough still being too wet.
I will have to try with spelt flour next time.
@@mine4751 Thanks so much for letting me know! I'm glad the bread tasted good and yes, I think you are right that the flat top was probably due to the dough being too wet. So many factors can affect how wet the dough ends up being! Even different brands of the same type of flour can vary by how much water they can absorb. The sprouted whole grain flour I use also tends to absorb a bit more water than standard whole grain flour. I recommend perhaps using just half the amount of water first and add a little bit more at time until the dough comes together. Ahh, baking is such a journey ❣🙏
Looks amazing, is there a print option for the revipe?
Hii! I'm so sorry I didn't get to reply before you already tried the recipe. There unfortunately isn't an easy way to print the recipe but the ingredients are listed in the description box (which you probably already found!).
I screenshoot the description and, if I want to save it in paper form, I send the screenshot to the printer. 😊
What is the ingredient from the fridge you refer to as starter??
Hiii! That's the sourdough starter to naturally ferment the bread. I hope that helps!
Can I use whole flax seeds? Would that impair the taste and texture?
You could use whole flax seeds and it won't affect the taste or texture too much in this recipe but I personally find ground flax seeds easier to digest.
What is unfed starter and why to use it? Is there healthy replacement?
Hiii! That's a great question. When I say unfed sourdough starter I'm referring to my starter that's straight from the fridge that hasn't been fed in several days. It's less active than starter that has just been fed and allowed to double in volume. Instead of sourdough starter, you can use 1 tsp of active dry yeast. The rise times will be shorter though. You can do 2 rises, each about 1-2 hours long, until the dough as doubled in volume. Then transfer to the loaf pan for final rise until the dough is as high as the rim of the pan and then bake!
if i want to add oats, do i need to add more water?
Hii Ann! Thanks for checking out my video and that's a great idea to add oats. I've never done it before with this recipe but expect that you would need more water. I'm just not sure how much. If you have the time, you could soak the oats in water for a few hours or overnight in the fridge, drain them well, and then add it to the recipe. That way, you won't need to add more water to the dough.
I made this with half hard red and half hard white. I got no rise at all 😒. Just took out of oven, will see how it tastes once cooled.
Ooooh no!! I'm so sorry to hear that you got no rise at all. I unfortunately don't have experience using hard red flour. Even when I make this with sprouted grain flour, there is actually very little rise compared to other types of bread and this is meant to be a more dense, hearty style of bread. Thank you for checking out my video and trying the recipe though!
May I know how to make unfed starter ?
Hii! Thanks for checking out my video and here's my video on how I made a sourdough starter from scratch with no discard or weighing: ruclips.net/video/MYTAwBnTJDA/видео.html
So this dough sits on the counter overnight or is it refrigerated?
Hii! Thanks for checking out my video and asking that great question! My room temperature is about 66-68 deg F overnight and I leave my dough to ferment on the counter. If your room temperature is warmer than that, I suggest doing the overnight proof in the fridge so it doesn't over ferment by the morning. I hope that helps!
What is an 'Unfed Starter' I have no idea'
Hiiii! Thanks so much for checking out my video and asking that great question! By unfed starter, I just mean starter that hasn't been fed recently and I store my unfed starter in the fridge. Most sourdough recipes use "fed" starter when it has been fed several hours before adding to the dough so that it's fully activated. I skip this extra step and just let the starter activate in the dough. That's why my fermentation time is longer than most other recipes but that time also allows for nice flavor to develop and for the gluten to develop without any heavy kneading. I hope that helps clarify!
And... how much is "a quater cup"? O_o
Can’t possibly bake in 9x13 pan, do you meant 9x5?
Hi Anne! Thanks so much for catching that. Yes, I made a mistake in the video and it's supposed to be 9 X 5 inch. It's correct in the description but I unfortunately won't be able to go back and edit the video at this time. I really appreciate you bringing that to my attention! 🙏
I have never come across sprouted grain flour.
….but does it not defeat the objective.
Drying the flour surely loses most of the goodies gained
That's a good point! Supposedly, once it's processed into flour, it still retains some of the benefits such as making the nutrients more bioavailable and improving overall digestibility. I haven't looked into all the science though so perhaps someone else more knowledgeable can chime in!
W video, can you list every ingredient in the recipe
Of course! The recipe is also in the description but here ya go!
500g sprouted whole grain flour
2 tsp himalayan pink salt
2 Tbs unfed starter from fridge
1 ¾ cups room temperature water
¼ cup each of sunflower seeds, pumpkin seeds, black sesame seeds, hemp seeds, and ground flaxseed
What is the temperature of the oven, and how long to bake after the first 40 minutes?
Hiii Amber! Thanks for checking out my video and for asking those great questions! I bake the loaf at 400 degrees F the entire time. The total bake time is 1 hour, so 20 more minutes after I take the cover off. I hope you give this recipe a try and I'd love to hear what you think of it!
Yes, I made the bread it came out fine. I'm so pleased, I will be making some more. Thank you so much. And do have a pleasant day.
@@amberlawrence2248 YAAY!! I'm so happy to hear that! Be well and have a wonderful week ahead ❤🌻
What is unfed starter??
Hii! Thanks for checking out my video and that's a great question. By unfed starter, I mean that I haven't fed my starter since the last time I baked, which is about a week prior. I store my starter in the fridge in between uses. I hope that helps to clarify!
What does it mean if my dough is sticky and less stretchable?
Hiii Joanne! That's a great question. The texture of the dough could vary due to the type of flour. Dough made with more whole grain flour like in this video tend to be less stretchable than dough made with white flour. If the dough is too sticky, there might be a bit too much water. I recommend adding in about ¾ of the amount of water in any recipe first and then slowing adding in the remainder based on how the dough feels. Some doughs, like ones made from rye, are sticky even with the right amount of water though. Lastly, as the dough has time to rest and rise, it should become less sticky as the gluten develops. I hope that helps! Be well and happy baking ❤